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Rotelle with Asparagus and Mushroom Sauce
This recipe was all right, though we thought it was a tad bland. I think that next time we make it we will double the garlic and definitely include some parmesan on top, and then it will be fine. It was easy to make and tasty enough...
8 oz Fresh mushrooms, trimmed, halved, if large, and sliced
1 Tb vegan white wine
1 Garlic clove, crushed
12 oz Fresh asparagus, trimmed and cut into 1/2"" diagonals
Salt and freshly ground black pepper
2 tablespoon Fresh lemon juice
8 oz Rotelle pasta
2 tablespoon Minced red bell pepper
Combine the mushrooms, vegan wine, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice.
Meanwhile, cook the pasta in plenty of boiling, salted water until al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking liquid and add to the mushroom mixture. Drain the pasta. Toss the pasta with the mushroom mixture and the red pepper.